Separation methods

SPE and SPME extraction and analysis of compounds used in the flavor and fragrance industry by gas or liquid chromatography, with or without mass spectrometry.

Hourly volumes:

CM: 8 hours

Practical work: 2 p.m.

Know the extraction processes and analytical coupling methods commonly used in the field of perfumes and flavors.

1. Theoretical and practical knowledge of extraction processes and separation techniques used in the field of flavors and fragrances
   b. Ability to choose a separation technique based on the nature of the compounds to be studied and/or purified.

Knowing how to choose the appropriate extraction method and analytical method based on the nature of the compounds to be analyzed

Continuous assessment and final assessment

Continuous assessment (practical work, 40%) and final assessment (lectures, 60%)

2 sessions for the final exam

SPE, SPME, LC/MS, and GC/MS

Administrative contact(s):

Master's Program in Chemistry Secretariat

https://master-chimie.edu.umontpellier.fr/